25 min

    This was a regular treat at home in Mauritius growing up. We would eat it as a starter or as a snack, with coriander and tomato chutney. You can add fresh chillies to make it spicy, if you wish. De-seeding the chilies will reduce the heat!

    30 people made this

    Serves: 4 

    • 90g gram flour (chickpea flour)
    • 3 to 5 spring onions, finely chopped
    • 1 handful fresh coriander leaves, finely chopped
    • 1/2 onion, finely chopped
    • 3 sprigs fresh thyme, leaves picked
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 250ml water
    • oil for frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Put gram flour in a bowl. Add spring onion, coriander, onion and thyme. Add salt and bicarbonate of soda. Mix well with fork or hand, adding enough water to make a thick batter-like consistency (you may use less than 250ml).
    2. Heat oil in a shallow frying pan until hot. Fry a tablespoon of the mixture for each bhaji. You can fry several together in the pan at a time. Drain on kitchen paper.


    The bhaji can be eaten cold, but are best served warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Fast and easy recipe. I haven’t had this for over 20 years, but it turned out exactly like the bahjis my MiL used to make.  -  07 Nov 2017